Food Network UK

Lemon blueberry cupcakes

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  • As a pair, lemon and blueberry make for a tasty, colourful cupcake.
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Ingredients

  • 500g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 225g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 200g sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 490g sour cream
  • 120g fresh blueberries

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 225g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 225g cream cheese
  • 1 tsp vanilla extract
  • Juice and zest of 1 lemon
  • 950g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • Blue food colour, optional

Use imperial measurements

Method

How to make Lemon blueberry cupcakes

To make the cupcakes:
1) Preheat the oven to 180C/Gas 4. Line the Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups of a 24-cup cupcake tin with paper baking cases.

2) Mix the flour, bicarbonate of soda and salt together in a bowl. Set aside. Add the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries.

3) Fill each of the prepared paper cases two-thirds full of the batter. Bake in the oven for 16 to 20 minutes, until a cocktail stick inserted in the cake comes out clean. Cool the cakes on a rack.

For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :
1) Cream the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend until combined. Add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar gradually until combined. Add the blue colour, if desired.

2) Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Frost the cooled cupcakes with the cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting .

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.